Effortless Golden Rhubarb Sticky Pudding: Your New Favorite Easy Baked Rhubarb Sticky Pudding
There’s something uniquely comforting about a warm, baked pudding, especially one that requires minimal effort but delivers maximum satisfaction. This Effortless Golden Rhubarb Sticky Pudding is precisely that – a culinary hug in a dish that promises to become a cherished part of your dessert repertoire. Imagine tender, tart rhubarb pieces creating a vibrant base, crowned by a light, golden sponge, all magically drenched in a sweet, gooey, caramel-like sauce that forms right in your oven. It’s a truly irresistible and easy baked rhubarb sticky pudding, perfect for a cozy evening or a delightful weekend treat, bringing a touch of homestyle magic to your table with every spoonful.
Why You’ll Love This Easy Baked Rhubarb Sticky Pudding
This dessert isn’t just delicious; it’s a testament to how simple ingredients and straightforward steps can create something extraordinary. Here’s why this easy baked rhubarb sticky pudding will quickly become a favorite:
- Uncomplicated Elegance: With a prep time of just 15 minutes, you can achieve a sophisticated-looking and tasting dessert without the fuss. The oven does most of the heavy lifting!
- Perfect Balance of Flavors: The inherent tartness of rhubarb is beautifully mellowed and complemented by the sweet, golden sponge and rich, sticky sauce. It’s a symphony for your taste buds.
- Irresistible Texture: You’ll experience the slight bite of softened rhubarb, the airy crumb of the sponge, and the luscious, velvety stickiness of the caramel-like sauce all in one spoonful.
- Heartwarming Comfort: This British homestyle dessert is the epitome of comfort food. It’s warm, satisfying, and perfect for sharing with loved ones. For more wonderfully fuss-free meals that deliver on flavor, consider trying our recipe for Baked Chicken Taquitos.
- Versatile Serving: While incredible on its own, it truly shines when paired with a scoop of vanilla ice cream, a dollop of fresh cream, or a generous pour of warm custard.
Ingredients & Substitutions
Crafting this delightful pudding requires a few pantry staples. Here’s a closer look at what you’ll need and potential substitutions:
- Fresh Rhubarb (450g): Trimmed and chopped into 2cm pieces. Rhubarb is the star here! If fresh isn’t available, frozen rhubarb works perfectly – no need to thaw, just add a few extra minutes to the initial cooking time.
- Granulated Sugar (for rhubarb, 100g): Balances the rhubarb’s tartness. Adjust to your preference and the tartness of your rhubarb.
- Water (for rhubarb, 2 tablespoons): Helps soften the rhubarb.
- Unsalted Butter (softened, 125g): Essential for a rich, tender sponge. Softened butter creams better, incorporating more air for a lighter texture. If using salted butter, omit the pinch of salt from the dry ingredients.
- Granulated Sugar (for batter, 125g): Sweetens the sponge.
- Large Eggs (2): Act as a binder and add richness to the batter. Ensure they are at room temperature for better emulsification.
- Vanilla Extract (1 teaspoon): Enhances the overall sweetness and aroma. Good quality vanilla makes a difference.
- All-Purpose Flour (180g): The base of our light sponge. Sifting is not strictly necessary but can help achieve a finer crumb.
- Baking Powder (2 teaspoons): The leavening agent that gives the pudding its rise and lightness.
- Pinch of Salt: Balances the sweetness and brings out the flavors.
- Whole Milk (120ml): Adds moisture and tenderness to the batter. You can use 2% milk, but whole milk provides a richer result.
- Light Brown Sugar (for sticky topping, 50g): Creates the distinctive caramel-like sauce. Its molasses notes add depth.
- Hot Water (for sticky topping, 50ml): Dissolves the brown sugar to form the magical sauce. For an even richer sauce, you can add 1 tablespoon of butter to this mixture.
How to Make Effortless Golden Rhubarb Sticky Pudding
Get ready to create a truly magical dessert with these simple steps:
- Preheat and Prepare: Preheat your oven to 180°C (350°F). Lightly grease a 20x20cm (8×8 inch) baking dish. This ensures your pudding doesn’t stick.
- Soft-Cook the Rhubarb: In a medium saucepan, combine the chopped rhubarb, 100g granulated sugar, and 2 tablespoons of water. Cook over medium heat for 5-7 minutes, stirring occasionally. You want the rhubarb to just begin to soften but still hold its shape, not turn to mush. Spread this evenly over the bottom of your prepared baking dish.
- Cream the Wet Ingredients: In a large mixing bowl, cream together the softened butter and 125g granulated sugar until the mixture is light and fluffy. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract, scraping down the sides of the bowl as needed to ensure everything is well combined.
- Combine Dry and Wet: In a separate bowl, whisk together the all-purpose flour, baking powder, and a pinch of salt. Gradually add these dry ingredients to your wet mixture, alternating with the milk. Begin and end with the dry ingredients. Mix just until combined; be careful not to overmix, as this can lead to a tough sponge.
- Layer the Pudding: Carefully spoon the prepared pudding batter over the softened rhubarb layer in the baking dish. Gently spread it evenly to cover the rhubarb completely.
- Prepare the Sticky Topping: In a small bowl, dissolve the 50g light brown sugar in 50ml hot water. Stir until the sugar is fully melted.
- Pour the Magic Sauce: Carefully and evenly pour this brown sugar and hot water mixture over the top of the pudding batter. Don’t stir it in; just let it sit on top.
- Bake to Golden Perfection: Bake for 30-35 minutes, or until the pudding is golden brown, well-risen, and a skewer inserted into the sponge (not all the way into the rhubarb layer) comes out clean. The sauce will bubble up around the edges and beneath the sponge, creating that irresistible sticky layer at the bottom.
- Rest and Serve: Remove the pudding from the oven and let it rest for 5-10 minutes before serving. This allows the sauce to settle and the pudding to firm up slightly. Serve warm.
Tips for Success
- Room Temperature Ingredients: For the best results with your sponge batter, ensure your butter and eggs are at room temperature. This helps them emulsify better, creating a smoother, more uniform batter.
- Don’t Overcook Rhubarb: In step 2, the goal is to just soften the rhubarb. It will continue to cook in the oven, so avoid making it mushy initially.
- Avoid Overmixing: When combining wet and dry ingredients for the sponge, mix only until just combined. Overmixing develops the gluten in the flour, leading to a tougher, less tender pudding.
- Even Sauce Distribution: When pouring the brown sugar mixture, try to distribute it as evenly as possible over the batter. This ensures a consistent sticky sauce throughout.
- Test for Doneness: Use the skewer test for the sponge. If it comes out clean, your sponge is perfectly cooked. Be mindful not to pierce all the way into the rhubarb layer.
- Flavor Enhancements: For an extra layer of warmth, consider adding a pinch of ground ginger or cinnamon to the rhubarb layer before cooking, or a tiny pinch to the sponge batter.
- Adjust Sweetness: Rhubarb’s tartness can vary. Taste your rhubarb before adding sugar, and adjust the quantity based on its tartness and your personal preference.
Serving Suggestions
While delicious on its own, this Effortless Golden Rhubarb Sticky Pudding truly shines with accompaniments:
- Classic Vanilla: A scoop of good quality vanilla ice cream provides a delightful contrast in temperature and creamy texture.
- Rich Custard: Warm, silky custard (Crème Anglaise) is a traditional British pairing that complements the pudding beautifully.
- Fresh Cream: A dollop of lightly whipped fresh cream or even clotted cream adds a luxurious touch.
- Berry Boost: A side of fresh berries or a simple berry compote can add another layer of fruity freshness, though the rhubarb is usually enough!
- Powdered Sugar: A light dusting of powdered sugar just before serving adds a touch of elegance.
Storage & Reheating
This pudding is definitely best served warm, straight from the oven. However, leftovers are still a treat!
- Storage: Allow any leftover pudding to cool completely. Store it in an airtight container in the refrigerator for up to 3-4 days.
- Reheating in Microwave: For individual servings, place a portion on a microwave-safe plate and heat on medium power for 30-60 seconds, or until warmed through. Be careful not to overheat, as it can dry out the sponge.
- Reheating in Oven: For larger portions or the entire dish, cover it loosely with foil to prevent drying and reheat in an oven preheated to 150°C (300°F) for 15-20 minutes, or until warmed through.
FAQ
Q: Can I use frozen rhubarb?
A: Yes, absolutely! There’s no need to thaw frozen rhubarb first. Just add it directly to the saucepan with sugar and water, and cook for a few minutes longer (around 8-10 minutes) until it begins to soften.
Q: My pudding didn’t get a very thick sticky sauce. What happened?
A: A few things could contribute to this. Ensure you used hot water to dissolve the brown sugar; this helps create the right consistency. Also, for an even richer and thicker sauce, you can add 1 tablespoon of butter to the hot water and brown sugar mixture before pouring it over the batter, as mentioned in the notes.
Q: Can I make this pudding ahead of time?
A: While best served fresh, you can certainly bake it ahead of time and gently reheat it. The flavors deepen, but the texture might be slightly less airy. You can also prepare the rhubarb layer and the batter the day before, store them separately in the fridge, and assemble and bake just before serving.
Q: Is this dessert suitable for children?
A: Yes, it’s a wonderful, comforting dessert that appeals to all ages. The tartness of the rhubarb is balanced by the sweetness, making it very palatable.
Q: Can I make this in individual ramekins?
A: Yes, you can! Divide the rhubarb and batter among greased individual ramekins. The baking time will be shorter, likely around 20-25 minutes, so keep a close eye on them.
This Effortless Golden Rhubarb Sticky Pudding is more than just a recipe; it’s an invitation to create warmth and joy in your kitchen. With its simple steps and incredible flavors, it’s sure to become a beloved fixture in your home. So go on, embrace the charm of British homestyle baking and treat yourself to this truly delightful dessert. If you’re looking to explore more delightful and comforting dishes, take a moment to explore this fantastic Baked Tilapia with Roasted Red Pepper Sauce from Marry Me Recipe™.
Effortless Golden Rhubarb Sticky Pudding
Indulge in the comforting warmth of this incredibly easy baked sticky rhubarb pudding. Tender, tart rhubarb pieces are nestled beneath a light, golden sponge, all drenched in a sweet, gooey, caramel-like sauce that forms during baking. Perfect for a cozy evening or a delightful weekend treat, this recipe promises minimal fuss and maximum flavor, bringing a touch of homestyle magic to your table with every spoonful. It’s a truly irresistible dessert that will become a cherished family favorite.
- Total Time: 45 minutes
- Yield: 6 servings 1x
Ingredients
- 450g fresh rhubarb, trimmed and chopped into 2cm pieces
- 100g granulated sugar (for rhubarb)
- 2 tablespoons water (for rhubarb)
- 125g unsalted butter, softened
- 125g granulated sugar (for batter)
- 2 large eggs
- 1 teaspoon vanilla extract
- 180g all-purpose flour
- 2 teaspoons baking powder
- Pinch of salt
- 120ml whole milk
- 50g light brown sugar (for sticky topping)
- 50ml hot water (for sticky topping)
Instructions
- Preheat your oven to 180°C (350°F). Lightly grease a 20x20cm (8×8 inch) baking dish.
- Prepare the rhubarb layer: In a medium saucepan, combine the chopped rhubarb, 100g granulated sugar, and 2 tablespoons of water. Cook over medium heat for 5-7 minutes, stirring occasionally, until the rhubarb begins to soften but still holds its shape. Spread the softened rhubarb evenly over the bottom of your prepared baking dish.
- Make the pudding batter: In a large mixing bowl, cream together the softened butter and 125g granulated sugar until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract, scraping down the sides of the bowl as needed.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and pinch of salt. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
- Spoon the pudding batter gently over the rhubarb layer in the baking dish, spreading it evenly to cover.
- Prepare the sticky topping: In a small bowl, dissolve 50g light brown sugar in 50ml hot water. Carefully pour this mixture evenly over the top of the pudding batter.
- Bake for 30-35 minutes, or until the pudding is golden brown, risen, and a skewer inserted into the sponge (not the rhubarb layer) comes out clean. The sauce will bubble up around the edges and create a delicious sticky layer at the bottom.
- Remove from the oven and let it rest for 5-10 minutes before serving. Serve warm with a dollop of vanilla ice cream, custard, or fresh cream.
Notes
For extra flavor, consider adding a pinch of ground ginger or cinnamon to the rhubarb layer. If fresh rhubarb isn’t available, you can use frozen rhubarb – no need to thaw it first, just add it to the saucepan and cook a few minutes longer. This pudding is best served warm; leftovers can be gently reheated in the microwave or oven. Adjust the sugar quantity based on the tartness of your rhubarb and your personal preference for sweetness. For an even richer sauce, you can add 1 tablespoon of butter to the hot water and brown sugar mixture before pouring it over the batter.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British Homestyle
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 45g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg